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Pressure Cooker Recipes for Pork - Pork in Beer and Onions
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Recipe Information
Source:
Lisa

Serves/Makes:4 or more

Ingredients
  • 2 tsp (10 ml) finely minced garlic
  • 1 tbsp (15 ml) soy sauce
  • 2 tbsp (30 ml) brown sugar, packed
  • 1/4 tsp (1 ml) ground allspice
  • 1/4 tsp (1 ml) cayenne
  • 1/2 tsp (2 ml) salt, or to taste
  • 4 lbs (1.8 kg) to 4-1/2 lbs (2 kg) picnic shoulder, rind removed (trimmed weight)
  • 2-1/2 cups (600 ml) beer
  • 2 bay leaves
  • 6 cups (1425 ml) tightly packed, sliced onion
  • 2 tbsp (30 ml) cornstarch dissolved in 3 tbsp (45 ml) water
Preparation
  • In a small bowl, make a paste by mashing together the garlic, soy sauce, sugar, allspice, cayenne, and salt.
  • Rub into the picnic shoulder.
  • Pour the beer into the cooker and add the bay leaves.
  • Set the rack in place.
  • Place half the onions on the rack and set the pork on top.
  • Spread the remaining onions over the pork.
  • Lock the lid in place and over high heat bring to high pressure.
  • Adjust the heat to maintain high pressure and cook for 55 minutes.
  • Let the pressure drop naturally or use a quick-release method.
  • Remove the lid, tilting it away from you to allow any excess steam to escape.
  • Check the pork for doneness with a meat thermometer inserted into the center. It should register 170 degrees (80 C.). If not, lock the lid back in place and return the pork to high pressure for a few more minutes.
  • Remove pork to a platter and set aside in a warm place.
  • Remove the rack.
  • If there is more than 2 cups (475 ml) of sauce, boil vigorously over high heat to reduce.
  • Whisk in just enough of the cornstarch solution to thicken the gravy while cooking at a low boil for 2 to 3 minutes.
  • Remove the bay leaves, carve the pork, and pour over the gravy.
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